Roasted Vegetable Ratatouille Lasagna Recipe | Yummly

Roasted Vegetable Ratatouille Lasagna

CARRIE'S EXPERIMENTAL KITCHEN
21Ingredients
75Minutes
600Calories
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Ingredients

US|METRIC
  • 16 ounces lasagna sheets (cooked)
  • 32 ounces part-skim ricotta cheese
  • 8 ounces shredded mozzarella (divided)
  • 1 large egg
  • 1/4 cup fresh basil (chopped; divided)
  • 1 teaspoon garlic powder
  • 1 eggplant (large dice)
  • 2 cloves garlic (minced)
  • 2 plum tomatoes (large dice)
  • 8 ounces mushrooms (halved)
  • 1 yellow squash (large dice)
  • 2 zucchini (large dice)
  • 1 red onion (large dice)
  • 1 tablespoon fresh rosemary (chopped)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 4 ounces cream cheese
  • 2 cups milk (I used 2%)
  • 1/2 cup pecorino romano cheese (Grated)
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    NutritionView More

    600Calories
    Sodium28% DV670mg
    Fat54% DV35g
    Protein67% DV34g
    Carbs12% DV37g
    Fiber16% DV4g
    Calories600Calories from Fat320
    % DAILY VALUE
    Total Fat35g54%
    Saturated Fat18g90%
    Trans Fat
    Cholesterol150mg50%
    Sodium670mg28%
    Potassium920mg26%
    Protein34g67%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber4g16%
    Sugars10g20%
    Vitamin A30%
    Vitamin C35%
    Calcium80%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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